Spaghetti squash is a sensational, healthy alternative to any kind of pasta dish.  The trick is to ensure that it’s cooked at the right temperature for the right amount of time, so that it does not become overcooked and mushy, just like pasta can be.

It’s no secret that I love my puttanesca sauce for anything “Italian” related.  This recipe can be amended to accommodate whatever your palate is, including a bolognese sauce if you want to something truly hearty.  For those that are completely vegan, you can omit the anchovies.

Of course fresh tomatoes would be ideal, but since they are not in season right now, I much prefer BPA-free canned, organic tomatoes.  If you are using canned cannellini beans, it is important to make sure they are low sodium and organic as well.

Serving size: 4
Total time: 45 mins

  • 4-5lb spaghetti squash
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup yellow onion, medium dice
  • 2-3 cloves garlic, roughly chopped
  • 1 tablespoon dried oregano
  • 1/4 cup white wine (optional)
  • 28 oz can organic crushed tomatoes
  • 2 oz can anchovies, roughly chopped
  • 2 tablespoons capers
  • 1/4 cup kalamata (or green) olives, roughly chopped
  • 2 cups (or 1 organic, low sodium can) cannellini beans
  • 2-3 cups organic spinach (or greens of choice)
  • (chili flake as desired)

First set the oven to 350 degrees.  Cut the spaghetti squash lengthwise with a very sharp knife.  Scoop all of the innards out (and hopefully save the seeds for snacking later).  Place the squash halves face down in a large baking dish and fill it one inch high with water.  Put the squash in the oven uncovered for 30 mins, or until it is easily pierced with a fork.  While the squash is cooking, prepare the sauce in a large sautee pan or dutch oven.  It is better, to chop the onion, garlic, anchovies and olives at this time, as the flavors of the sauce will marry better, with more cook time. Keep onion and garlic separate from the anchovies and olives.

Heat the olive oil in the pan over medium heat and add onion and garlic, cooking until translucent- about 3 mins. Add the oregano.  Deglaze the pan by adding the white wine, and then reduce the heat to medium-low.  Add the tomatoes and allow to cook for another 2-3 mins.  Add the anchovies, capers and olives, and allow to simmer for another 2-3 mins.  If using canned beans, they must be rinsed until the water runs clear.  Add the beans into the tomato sauce, stirring thoroughly. Allow the sauce to cook on medium low for roughly 10 more mins before adding the spinach.  At this time, turn the heat to the lowest setting and allow the greens to wilt, ensuring not to overcook. Cover the sauce with a secure top and remove the squash from the oven.  Carefully place the squash on a cool surface and place in the refrigerator for 2-3 minutes, until it is easier to handle.

If necessary, hold the exterior of the squash with a kitchen towel while you scrape its innards with a fork.  This action creates “spaghetti” like strands.  Scoop the strands out into a medium sized bowl.  Turn the heat on the sauce off, and remove the lid.  When serving, place desired amount of spaghetti squash in a small bowl and add sauce on top.


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